Save This Vegan One-Pot Pasta Primavera with Lemon and Basil is a vibrant, plant-based dish bursting with fresh vegetables, zesty lemon, and fragrant basil. By cooking everything in a single pot, you achieve maximum flavor with minimum cleanup, making it an ideal Italian-inspired meal for a busy weeknight.
Save The magic of this recipe lies in the way the penne or fusilli simmers directly in the vegetable broth alongside the fresh produce. This method allows the pasta to absorb the savory flavors of the onion and garlic while releasing starches that create a naturally glossy, light sauce.
Ingredients
- 340 g (12 oz) dried penne or fusilli (ensure vegan-friendly)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) snap peas or green beans, trimmed
- 1 cup (100 g) broccoli florets
- 900 ml (4 cups) low-sodium vegetable broth
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt (to taste)
- ½ tsp freshly ground black pepper
- Pinch of red pepper flakes (optional)
- Zest and juice of 1 lemon
- ½ cup (15 g) fresh basil leaves, torn
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
Instructions
- Step 1
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes until translucent.
- Step 2
- Add bell peppers, zucchini, cherry tomatoes, snap peas (or green beans), and broccoli. Sauté for 3–4 minutes until slightly softened.
- Step 3
- Add the dried pasta, vegetable broth, salt, pepper, and red pepper flakes. Stir well to combine.
- Step 4
- Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring often, until the pasta is al dente and most of the liquid is absorbed.
- Step 5
- Remove from heat. Stir in lemon zest, lemon juice, fresh basil, and nutritional yeast if using. Adjust seasoning to taste.
- Step 6
- Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
For the best results, use seasonal vegetables for variety, such as asparagus, peas, or spinach, depending on what is fresh at your local market. Be sure to stir the pot frequently during the simmering phase to ensure even cooking and to prevent the pasta from sticking to the bottom.
Varianten und Anpassungen
This recipe is highly adaptable. If you are following a gluten-free diet, simply substitute the traditional penne or fusilli with your favorite gluten-free pasta brand and adjust the cooking time as necessary.
Serviervorschläge
To add a delightful crunch or a savory depth, try adding toasted pine nuts or vegan parmesan as a topping. This dish pairs exceptionally well with a crisp Sauvignon Blanc or a glass of sparkling water with a fresh lemon wedge.
Save Whether you are looking for a quick weeknight dinner or a healthy meal to share with friends, this One-Pot Pasta Primavera is a reliable favorite. Its combination of fresh produce and zesty citrus proves that simple, plant-based ingredients can create a truly satisfying and beautiful meal.
Recipe FAQ
- → Can I use different vegetables?
Absolutely. Swap in seasonal favorites like asparagus, spinach, peas, or roasted vegetables. The method works beautifully with whatever fresh produce you have on hand.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing liquid, so add a splash of water or broth when reheating to restore creaminess.
- → Can I make this gluten-free?
Simply substitute gluten-free penne or fusilli. Cooking times may vary slightly, so taste for doneness a few minutes earlier than the recipe indicates.
- → What can I use instead of nutritional yeast?
Skip it entirely, or top with vegan parmesan, toasted pine nuts, or a drizzle of high-quality olive oil for added richness and texture.
- → Can I add protein?
Stir in white beans, chickpeas, or pan-seared tofu during the final minutes of cooking. Lentils also work well—add them with the broth so they cook through.